Oh, Canada!

When I was asked to bring a food item of my choosing to a celebration for someone who’d recently gotten their citizenship, I thought this cake was most fitting. I’m notorious for making something for the first time (whether baked or cooked) and never actually trying it. Thankfully, my culinary creations usually come out well and are enjoyed by those who do actually try them.

But with this layer cake, however, I ended up having a slice to encourage others to eat it too and I remember thinking, “dang, this is good!” What’s nice about this cake is that it’s fun to see when it’s cut since the layers are meant to resemble the Canadian flag.

I’ve left a recipe card for the layer cake below but first some other ideas for a Canadiana theme that I was hoping to try but didn’t have time. Be sure to comment if you’ve tried any of these items. I’m very interested in seeing what your creations look like.

 

Canada Day Layer Cake
Serves 16
This red and white layer cake is sure to be a crowd pleaser on Canada Day!
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Prep Time
30 min
Cook Time
30 min
Total Time
3 hr 40 min
Prep Time
30 min
Cook Time
30 min
Total Time
3 hr 40 min
Ingredients
  1. 1 pkg. (2-layer size) White cake mix
  2. 3 Tbsp. (1/2 of 85-g pkg.) Jell-O raspberry jelly powder
  3. 2/3 cup Vanilla nonfat Greek-style yogurt
  4. 2/3 cup Icing sugar
  5. 1 tub (1 L) Cool Whip Whipped Topping, thawed
  6. 1-1/2 cups Raspberries, divided
  7. 2 tbps. Mini red and white maple leaf candies
Instructions
  1. Heat oven to 350ºF.
  2. Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter as directed on package. Pour half into separate bowl; stir in dry raspberry jelly powder. Pour batters into prepared pans.
  3. Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 15 min. Remove to wire racks; cool completely.
  4. Mix yogurt and sugar in large bowl until blended; gently stir in Cool Whip. Reserve 2 cups Cool Whip mixture for later use. Stir raspberries into remaining Cool Whip mixture.
  5. Cut red cake layer horizontally in half; place 1 layer on plate. Cover with 3/4 cup raspberry mixture and white cake layer; spread with remaining raspberry mixture. Top with remaining red cake layer. Frost top and side of cake with reserved Cool Whip mixture. Refrigerate 2 hours.
  6. Arrange remaining berries over cake to resemble the Canadian flag. Sprinkle on maple leaf candies all over the cake.
Tips
  1. Check out this tutorial to find out how to easily cut white cake layer in half https://www.youtube.com/watch?v=_PdWGBqftFw.
  2. To decorate the top of the cake, you can make a small raspberry flower by arranging sliced raspberries in a small circle and then layering the sliced raspberries in circles over alternating gaps. Alternatively, you can create a maple leaf pattern using these instructions https://www.youtube.com/watch?v=Dl_Rp2-3yAM.
  3. *It's really important that you decorate the top of the cake shortly before serving because the raspberries bleed over time.
Adapted from Kraft Kitchens
Adapted from Kraft Kitchens
Dots & Lace http://dotsandlace.com/

 

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